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00:00:01,100 --> 00:00:02,467
Hey, everybody.
I'm Guy Fieri
and we're rolling ou
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00:00:02,467 --> 00:00:05,500
looking for America's greatest
diners, drive-ins and dives.
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00:00:06,867 --> 00:00:08,033
This trip...
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[laughs hysterically]
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...we're grabbing
all kinds of good foods...
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That's capital T tender.
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...put out by great people.
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You're a poet
and you didn't even know it.
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There's soul cooked with heart
in Indianapolis...
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This is a must-see,
must-visit,
must-experience.
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...a flavor bonanza
near Boston...
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It's everything you wanna cook
the way you wanna cook it.
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That is ridiculous.
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...and in
Point Pleasant Beach,
New Jersey...
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-There you go,
that's the bite I want.
-I dig it.
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[Guy]
...a whole world of Latin
coming straight out of Queens.
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The food basically came
from a dollar and a dream.
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-Amen, brother.
-You're a good dude.
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That's all right here,
right now
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on
Diners, Drive-ins and Dives.
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[theme music playing]
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All right. Hunter and I are
here in Point Pleasant Beach,
New Jersey.
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Hunter, I say, Jersey,
you say, what kind of food?
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-Oh, pizza, of course. Okay.
-Okay, now,
something different.
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Uh... Latin food,
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[Hunter] You're talking about,
like, Dominican, Mexican,
Puerto Rican?
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How about
all of them together?
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[Hunter] What, you mean,
like, Latin fusion?
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Wait a second.
You've been to this place
before?
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Hunter, this is Heights 167.
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You never told me
you came here.
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Colombian chorizo.
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You get to travel the world
whenever you come
to Heights.
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Well, the tastes
of Central
and South America.
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[Eric] Peruvian Shrimp.
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-Flavors are off the charts.
-And Eric's amazing.
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Doing it
with a lot of passion.
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[woman] And when it comes
from the heart,
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it just elevates it
to another level.
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[Guy] All that love
is coming from chef
and owner Eric Lucero,
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who came here from Queens
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and opened this spot
to honor the melting pot
of his old neighborhood.
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[Eric] It's named
after Jackson Heights.
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167, that's
the languages spoken.
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-So the numbers
go into the... spelling.
-[exclaims]
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I'm like,
"Oh, man, this is genius."
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Oh, you're a poet,
and you didn't even know it.
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Yeah, I didn't even know it.
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-"I didn't even know it."
-[chuckles]
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[Eric] I missed
this type of food.
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-[Guy] All the food
that you grew up with.
-[Eric] Yes.
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Papa Rellana, Table 3.
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Today I had
the Papas Rellanas.
Basically a deep fried potato.
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Inside, you have
the seasoned beef
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drizzled with that
magic green sauce.
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It's so good.
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We're gonna make
the picadillo sauce
for the filling
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that we put into
our Papa Rellana.
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-Chipotles in adobo?
-[Eric] Yeah.
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-Onions, tomatoes,
fresh garlic...
-[Hunter] Salt?
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[Eric] Black pepper,
fresh cumin...
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-[Guy] Cumin seed...
-[Eric] Water.
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Blend it all up.
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Not too much, though.
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I don't like spicy food.
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-Don't tell the other Mexicans
you don't like spicy.
-I know. I know.
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People, they think
I'm not Mexican anymore.
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Let's make the filling.
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Oil, onion...
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-[Guy] Ground beef?
-[Eric] Yeah.
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-Picadillo sauce.
-[Guy] The sazon?
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So we're gonna
let this cook down.
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[Eric] Churn, and then
we have it ready
for our potato croquette.
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-Mashed potatoes...
-[Eric] Put egg.
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[Guy] Works
as a little binder.
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[Eric] Salt,
a little pepper.
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Grab, like,
a nice little ball,
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pop a little hole in there,
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fill it with picadillo,
Oaxaca cheese.
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-[Hunter] Mmm-hmm.
-Mexican mozzarella.
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Yeah.
Keep them in the fridge
till it comes out firmer,
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and then we just have
to put it into our batter.
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Flour, water, egg,
black pepper,
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-a little bit of sazon
to give it a nice color.
-Nice.
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-[Guy] I'm gonna skewer 'em.
-[Eric] Yeah.
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-Then I bathe it.
-[Guy] Versus just dipping it
in there.
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-And then we fry it.
-[Eric] Yep.
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[Hunter] Let it sit
for a second.
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Right now, we're gonna make
our green magic sauce.
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Mayo, cilantro, jalapenos,
minced garlic.
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This is the...
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Ooh. Fanta.
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[Eric] No.
Aji amarillo paste.
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Aji. A-J-I.
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-Black pepper.
-[Eric] Black pepper,
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salt, olive oil,
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freshly squeezed lime juice.
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-And we blend it.
-[whirring]
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-[Eric] The croquettes
are fried off.
-[Hunter] Look at those.
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[Eric] A little green magic.
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[Hunter] Look at that.
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[Guy] Yeah. There we go,
that's the bite I want.
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[Eric] There you go.
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Mmm. A little bit of a kick
on the back end.
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-Yeah. A little bit, yeah.
-Perfect. Not too much.
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The batter gives
some an interesting texture
that I wasn't expecting.
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[Hunter] You get the crunch,
but it doesn't just fall apart
on you.
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[crackling]
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I heard that one.
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[Guy] Piccadillo is delicious.
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You've got to have
the Oaxaca cheese in there.
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-Nice, creamy mashed potato.
-Mmm-hmm.
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-[Guy] And the magic sauce...
-[Hunter] The sauce is magic.
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-Delicious.
-Yes.
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[Eric] Putting the batter
on the Papa Rellana.
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That beef has
some kind of
special seasoning.
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It's out of this world.
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And that green magic sauce,
I could drink out of a bottle.
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This is my buddy Tom
from Landmark
Hospitality Group.
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What did you think
of the Papas Rellanas?
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Can't wait to, uh,
finish this conversation
and finish those.
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No, what he said to you is,
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"I wish Guy
would just leave my table."
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Birria roll, ready to go.
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How he does everything here,
that's just amazing.
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They planted their flag here,
and I think the community
has really rallied around it.
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[Guy] And it's not just here
because he moved
right next door
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to the restaurant
owned by his dad
and his late mom.
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Eric's dad.
Very nice to meet you.
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It's very difficult
'cause I know
this is the picture
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of your wife up here.
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I just lost my dad,
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and I know
that they're all around us
and supporting us.
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What has made
the success for you
in this country?
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Working hard.
We're starting from nothing,
from zero.
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I learned from him
that you can make
anything possible.
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And I'm like, "You know what?
I could do the same thing
over here."
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Birria Platter,
table number 7, ready.
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The Birria Platter
has short rib
and brisket,
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and it comes
with rice and beans.
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It's delicious.
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We're gonna have
our Heights Birria platter
today.
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We're making the Birria sauce.
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Bit of oil, onion...
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Did you get a lot of these
recipes from your mom?
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Yeah.
This is like, uh,
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you start smelling it
and then you start
getting flashbacks.
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Dry ancho,
and guajillo chili,
and some garlic.
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You start coughing and crying?
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That's how I know
it's ready for the next step.
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-[Guy] Roman tomatoes.
-And then it'll start getting
all mushy.
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-The culinary term
of "mushy."
-It is.
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[Eric] Cinnamon, thyme,
black peppercorn, allspice,
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-comino, oregano,
a little bay leaf, vinegar...
-[Guy] Vinegar,
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-and some water.
-[Eric] Cook this down
for about two hours.
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-Blend it all up.
-[whirring]
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[Eric] Now we're gonna make
our beef birria.
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-Water, salt, brisket.
-[Guy] Okay.
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[Eric] Sauce in.
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[Guy] Then the short rib
on the bone.
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-This is gonna go
for a few hours.
-Yep.
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Pull the meat out,
drain the consomme,
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chop up the meat.
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-What do we make next?
-Rice and beans.
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Regular oil, onions,
bell peppers
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cook it down
and you start smelling it,
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tomato sauce,
a little chicken broth...
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-[Guy] A little bit.
-[Eric] ...garlic,
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-bit of sazon.
-[Hunter] Love the sazon
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[Eric] Salt, adobo...
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-[Guy] Oregano.
-[Eric] Oregano, black pepper,
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and then we add our rice.
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-[Guy] Come to a simmer.
-Let it sit 20 minutes.
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Then we'll add our peas
and our corn.
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-Now how do we do the beans?
-[Eric] Some oil, peppers,
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onions, some garlic.
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-Right.
-[Eric] Once you start
smelling it,
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then we start adding
tomato sauce,
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oregano, bacon and beans
with a little bit of water,
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and then,
we'll just let that simmer.
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Take this out the pot.
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[Guy] So the birria
that I come from
is shredded on a tortilla.
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What part of the country
is this from?
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From Jackson Heights. Uh...
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I came up with it.
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-All right.
-[Guy] So consomme,
rice and beans.
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[muffled] Really good.
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The beans are money.
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The rice, dude.
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-With a little kiss
of the corn in there?
-[Hunter] Yeah.
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-For the sweetness.
-Are you enjoy it?
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-Yeah.
-[Guy] The brisket,
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and this
is the braising liquid.
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That's capital T tender.
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Consomme is delicious.
I dig it.
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The meat is to die for.
It's break-apart
pork tender.
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His beans
are out of this world,
and his rice is just perfect.
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There really isn't anything
that isn't amazing.
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As soon as
the plates come out,
you hear the "wow"
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and how they talk about
the food
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that basically came
from a dollar and a dream.
You know, it's just...
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-Amen, brother.
-You're a good dude.
You're a good dude.
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00:07:01,300 --> 00:07:03,166
Come check out
Heights 167.
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00:07:03,166 --> 00:07:04,834
-A good dude right here.
-Nice job.
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00:07:06,467 --> 00:07:08,734
[Guy] Coming up...
I'm meeting Chef Ming Tsai
206
00:07:08,800 --> 00:07:10,367
at our buddy's joint
at Cambridge, Mass...
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00:07:10,367 --> 00:07:12,000
Mouth is watering.
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00:07:12,000 --> 00:07:13,767
[Guy] ...for some dumplings
with a Turkish twist...
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00:07:13,767 --> 00:07:15,734
I could eat my body weight
in this.
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00:07:15,800 --> 00:07:18,734
...and crab cheese mac
taken to the max.
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00:07:18,800 --> 00:07:21,300
That right there, bro,
outstanding.
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00:07:26,266 --> 00:07:27,233
Ming, I got to be honest
with you.
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00:07:27,233 --> 00:07:29,433
Driving through Boston,
it's not easy, man.
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00:07:29,500 --> 00:07:31,066
Dude, that's why I said
you should let me drive.
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00:07:31,066 --> 00:07:33,367
Oh, there's no way
Chef Ming Tsai
is driving my Camaro.
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Anyhow, where are we?
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00:07:34,700 --> 00:07:36,166
We're in Central Square here
in Cambridge.
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00:07:36,166 --> 00:07:38,567
You've got MIT down the road.
You got a Harvard over here.
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00:07:38,567 --> 00:07:39,867
I went... I went to both.
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00:07:39,867 --> 00:07:41,467
I was just on a tour,
but I went there.
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Anyhow,
where are we going?
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[Ming] So we're gonna see
buddy Ken Oringer...
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00:07:44,100 --> 00:07:45,367
-[Guy sighs]
-...who's amazing.
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00:07:45,367 --> 00:07:47,734
I love this guy.
This is Little Donkey.
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00:07:47,800 --> 00:07:49,133
You never told me
we were going here.
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00:07:50,700 --> 00:07:51,934
Plating up duck wings.
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00:07:51,934 --> 00:07:54,867
Ken Oringer
has a bunch of restaurants
in the Boston area,
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00:07:54,867 --> 00:07:57,300
and Little Donkey
is one of my favorites.
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Lamb BLTs.
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00:07:59,467 --> 00:08:00,867
What makes Little Donkey
so special?
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00:08:00,867 --> 00:08:02,266
I think it's the playfulness.
232
00:08:02,266 --> 00:08:03,867
Whatever Kenny and the team
wants to do.
233
00:08:03,867 --> 00:08:05,200
That's the attraction.
234
00:08:05,200 --> 00:08:08,033
[man] They take, like,
classic flavors
from all around the world,
235
00:08:08,100 --> 00:08:09,333
and they'll add their own
little spin to it.
236
00:08:09,400 --> 00:08:10,867
Asian, Mexican, Italian.
237
00:08:10,867 --> 00:08:12,533
[Ken] Spinach
in the artichoke.
238
00:08:13,266 --> 00:08:14,533
How long you guys
known each other?
239
00:08:14,600 --> 00:08:15,834
Twenty-five years.
240
00:08:15,834 --> 00:08:18,000
-[Guy] How long has the Donkey
been here?
-Eight years now.
241
00:08:18,000 --> 00:08:20,533
-What was the inspiration?
-[Ken] Food that you
want to cook
242
00:08:20,600 --> 00:08:22,133
when people come
to your house.
243
00:08:22,200 --> 00:08:24,367
No rules.
If I want to serve oysters
244
00:08:24,367 --> 00:08:26,567
-and I want to serve
cookie dough for ice cream...
-[laughs]
245
00:08:26,567 --> 00:08:28,100
...that's Little Donkey.
246
00:08:28,100 --> 00:08:30,233
Your executive chef
has got to love this.
247
00:08:30,300 --> 00:08:33,333
Darrell,
he's traveled all over
so he can do anything.
248
00:08:33,400 --> 00:08:34,667
-What are we cooking today?
-Manti,
249
00:08:34,667 --> 00:08:37,133
which are these meat
and lamb raviolis.
250
00:08:37,200 --> 00:08:38,834
It's a street food
from Istanbul.
251
00:08:38,900 --> 00:08:39,867
Three manti, all day.
252
00:08:39,867 --> 00:08:41,667
[man] They have a little bit
of cream on top.
253
00:08:41,667 --> 00:08:43,667
It's a little bit of heat
and a lot of flavor.
254
00:08:43,667 --> 00:08:45,767
First what we're gonna do
is make Aleppo oil.
255
00:08:45,767 --> 00:08:49,033
So we've got oil, garlic,
Aleppo pepper.
256
00:08:49,100 --> 00:08:52,367
It's like a Mexican chili,
but with, I think,
more complexity.
257
00:08:52,367 --> 00:08:53,266
It's like green chili flake.
258
00:08:53,266 --> 00:08:55,033
What are we stuffing
inside of the manti?
259
00:08:55,033 --> 00:08:59,133
-[Ken] You need lamb...
-I mean, everybody's got some
dumpling, samosa, pot sticker.
260
00:08:59,200 --> 00:09:00,600
[Ken] Of course,
the Chinese were the first.
261
00:09:00,600 --> 00:09:02,433
-With Ming, you can't even
argue these things.
-Don't even start.
262
00:09:02,500 --> 00:09:03,533
-[all laughing]
-[Ken] Beef,
263
00:09:03,533 --> 00:09:07,433
Aleppo oil, grated onions,
parsley, ground cumin.
264
00:09:07,500 --> 00:09:09,233
-We invented that too.
-Ground coriander...
265
00:09:09,300 --> 00:09:10,333
[both laughing]
266
00:09:10,333 --> 00:09:12,133
-[Ken] ...salt...
-Fresh cracked
black pepper.
267
00:09:12,200 --> 00:09:13,266
[Ken] Mix this up.
268
00:09:13,266 --> 00:09:14,567
We have to make
our pasta dough.
269
00:09:14,567 --> 00:09:16,367
-We're gonna make the dough?
-[Ken] Of course.
270
00:09:16,367 --> 00:09:17,300
Overachiever.
271
00:09:17,300 --> 00:09:20,767
[Ken] Flour, salt,
we add the eggs, water.
272
00:09:20,767 --> 00:09:24,133
Now that those are formed,
we're gonna knead that out
and let it rest.
273
00:09:24,200 --> 00:09:25,033
And then we, uh, sheet it.
274
00:09:25,033 --> 00:09:26,934
So we're gonna
take our wonton dough.
275
00:09:27,000 --> 00:09:28,200
It's funny you call it
a wonton dough.
276
00:09:28,200 --> 00:09:30,033
[Ken] I wouldn't call it
wonton dough
if you weren't here.
277
00:09:30,100 --> 00:09:31,567
I got to make you feel good.
278
00:09:31,567 --> 00:09:33,000
Bench flour, roll it out.
279
00:09:33,000 --> 00:09:35,533
Send it on through, buddy.
One more time.
280
00:09:35,600 --> 00:09:38,734
You don't want it thin
because this is a dish
that's served on the street.
281
00:09:38,800 --> 00:09:40,000
[Guy] Sexy cutter.
282
00:09:40,000 --> 00:09:42,567
Take a little lamb and beef,
throw it right in the middle.
283
00:09:42,567 --> 00:09:44,266
-[Guy] How many come
with an order?
-[Ken] Seven.
284
00:09:44,266 --> 00:09:45,867
So Ming's not getting any
today.
285
00:09:45,867 --> 00:09:47,100
[both laughing]
286
00:09:47,100 --> 00:09:48,166
[Guy] Not everybody
gets to be in the band.
287
00:09:48,166 --> 00:09:49,734
Someone's got to tune
the guitar.
288
00:09:49,800 --> 00:09:51,467
[Ken] Take a little water,
around the brim.
289
00:09:51,467 --> 00:09:52,667
[Guy] So this is it.
290
00:09:52,667 --> 00:09:54,200
That's a lot of work, bro.
291
00:09:54,200 --> 00:09:59,467
So now for the garlic yogurt.
Yogurt, grated garlic,
the salt, and that's it.
292
00:09:59,467 --> 00:10:01,166
-Next?
-The Aleppo Boston ghee.
293
00:10:01,166 --> 00:10:02,066
Ghee being the...
294
00:10:02,066 --> 00:10:03,767
-clarified butter.
-It's a lot of butter.
295
00:10:03,767 --> 00:10:04,867
[Guy] Just letting it melt.
296
00:10:04,867 --> 00:10:06,867
[Ken] Aleppo, tomato paste,
297
00:10:06,867 --> 00:10:08,934
-We're gonna definitely
toast the spices a little.
-Okay.
298
00:10:09,000 --> 00:10:10,467
[Ken] Cook the rawness
of the tomato paste out.
299
00:10:10,467 --> 00:10:12,166
Now we're gonna plate
our manti.
300
00:10:12,166 --> 00:10:14,467
-Boil these in salted water?
-[Ken] Yep.
301
00:10:14,467 --> 00:10:16,433
Pop in a bowl,
the Aleppo butter,
302
00:10:16,500 --> 00:10:17,734
a little pinch of salt.
303
00:10:17,800 --> 00:10:19,233
I could eat my body weight
in this.
304
00:10:19,300 --> 00:10:20,033
[Ming] Those look so good.
305
00:10:20,033 --> 00:10:21,400
Ming, you wanna
give that a...
306
00:10:21,400 --> 00:10:23,266
-little bit
of the garlic yogurt?
-[Ming] Yeah. There we go.
307
00:10:23,266 --> 00:10:25,233
And a little bit
of Aleppo to garnish.
308
00:10:25,300 --> 00:10:26,934
-That looks fantastic.
-Ming, there you go.
309
00:10:27,000 --> 00:10:28,467
-[laughs]
-I'm sorry about that, Ming.
310
00:10:28,467 --> 00:10:29,700
It's all right.
I got a spoon.
311
00:10:30,567 --> 00:10:32,100
I got to get more sauce.
312
00:10:34,967 --> 00:10:37,166
I love the texture
of the... of the dough,
313
00:10:37,166 --> 00:10:39,033
-like a real ravioli,
but thicker.
-[Ken] Yeah.
314
00:10:39,100 --> 00:10:40,934
-I like it. I like that...
-[Ken] It's not that delicate.
315
00:10:41,000 --> 00:10:42,033
-Keep talking.
-Wow.
316
00:10:42,100 --> 00:10:43,700
It's a peasant dish.
317
00:10:45,500 --> 00:10:49,166
I love the particulate
that you get
from the Aleppo in the butter.
318
00:10:49,166 --> 00:10:52,433
But the real kicker on this
is that garlic yogurt.
319
00:10:52,500 --> 00:10:54,867
The creaminess and the cold,
to the warm and the hot.
320
00:10:54,867 --> 00:10:56,433
Wow! So good.
321
00:10:56,500 --> 00:10:57,767
[man] I got the manti
for you, miss.
322
00:10:57,767 --> 00:11:00,767
The texture, that slight
al dente from the pasta,
really good.
323
00:11:00,767 --> 00:11:02,367
I can taste,
like, the cumin in it.
324
00:11:02,367 --> 00:11:04,867
And that yogurt sauce
mixed really well
with everything.
325
00:11:04,867 --> 00:11:06,266
I've got the street noodles
for you.
326
00:11:06,266 --> 00:11:09,467
In Boston,
two legends of Triple D.
327
00:11:09,467 --> 00:11:11,333
Jay Hajj
from Mike's City Diner,
328
00:11:11,400 --> 00:11:13,000
Bobby "The Butcher",
The Tuckaway Tavern
329
00:11:13,000 --> 00:11:15,266
and all the competitions
that he's done
in Guy's Grocery Games,
330
00:11:15,266 --> 00:11:17,834
all the volunteering
he does for the
Guy Fieri Foundation.
331
00:11:17,900 --> 00:11:19,333
Jay, how do you describe
the menu?
332
00:11:19,400 --> 00:11:21,634
The menu
is a little bit of everything.
It's incredible.
333
00:11:21,700 --> 00:11:23,133
I love everything about it.
334
00:11:23,200 --> 00:11:24,266
-Ming, last one?
-Absolutely.
335
00:11:24,266 --> 00:11:25,634
-But the thing that...
-Sorry, man.
336
00:11:25,700 --> 00:11:27,567
-[laughs hysterically]
-You know what?
337
00:11:27,567 --> 00:11:29,133
They're actually
not that good.
338
00:11:29,200 --> 00:11:30,467
-[laughs]
-A little doughy.
339
00:11:30,467 --> 00:11:31,834
Yeah, I don't know.
I want another one.
340
00:11:31,900 --> 00:11:33,567
Listen,
it's complete shenanigans.
341
00:11:33,567 --> 00:11:35,333
We're hanging out
at the Little Donkey
in Boston
342
00:11:35,400 --> 00:11:36,767
with Chef Ming,
Chef Kenny Oringer.
343
00:11:36,767 --> 00:11:37,834
We'll be back after this.
344
00:11:37,900 --> 00:11:39,266
All right,
let's cook some more.
345
00:11:41,166 --> 00:11:42,867
I'm trying to make
a personal evaluation
right now
346
00:11:42,867 --> 00:11:45,834
-whether or not to house
this entire thing...
-[laughs]
347
00:11:45,900 --> 00:11:47,600
...and take a nap in the car.
348
00:11:49,266 --> 00:11:52,367
Welcome back.
Triple D hanging out
in Boston with two legends,
349
00:11:52,367 --> 00:11:55,467
the one and only
Chef Kenny Oringer,
and, of course, Ming Tsai,
350
00:11:55,467 --> 00:11:56,767
at the Little Donkey.
351
00:11:56,767 --> 00:11:59,166
It's everything
you want to cook
the way you want to cook it,
352
00:11:59,166 --> 00:12:02,266
-any style, any method.
-100%.
353
00:12:02,266 --> 00:12:04,133
Crab mac and cheese.
Need a runner.
354
00:12:04,200 --> 00:12:07,233
[man] This is the crab
mac and cheese
with tteokbokki,
355
00:12:07,300 --> 00:12:09,467
which is, like,
a Korean rice cake.
It's great.
356
00:12:09,467 --> 00:12:11,066
[Guy] This is your
executive chef, Darrell's,
baby?
357
00:12:11,066 --> 00:12:12,333
-[Ken] Oh, yeah.
-Let's get into this.
358
00:12:12,400 --> 00:12:14,734
Some onions, celery, carrots,
359
00:12:14,800 --> 00:12:18,133
thyme and parsley,
peppercorns, fennel seeds,
360
00:12:18,200 --> 00:12:21,233
bay leaf, fennel,
garlic and tomato paste,
361
00:12:21,300 --> 00:12:22,867
white wine, cold water,
362
00:12:22,867 --> 00:12:26,066
and just let it infuse,
and we're gonna
strain it out.
363
00:12:26,066 --> 00:12:27,934
So now we're gonna make
cheese fondue.
364
00:12:28,000 --> 00:12:29,533
This is a gluten free
mac and cheese.
365
00:12:29,600 --> 00:12:30,634
There's no roux.
366
00:12:30,700 --> 00:12:32,533
Heavy cream,
green chili sauce.
367
00:12:33,066 --> 00:12:35,367
Whoa!
That is fantastic.
368
00:12:35,367 --> 00:12:37,567
Cheddar, processed cheese.
369
00:12:37,567 --> 00:12:39,867
You can say whatever you want
about processed
American cheese,
370
00:12:39,867 --> 00:12:41,834
that is the silky creaminess.
371
00:12:41,900 --> 00:12:43,266
-You need all that texture.
-I agree.
372
00:12:43,266 --> 00:12:44,634
[Ken] A little bit
of Parmesan.
373
00:12:44,700 --> 00:12:45,934
Bring this to a boil,
374
00:12:45,934 --> 00:12:48,367
pour it over,
cover it with plastic wrap
and let it chill.
375
00:12:48,367 --> 00:12:51,367
Throw it in a blender
to make sure
everything's nice and smooth.
376
00:12:51,367 --> 00:12:53,000
Now we're gonna make
some toasted bread crumbs.
377
00:12:53,000 --> 00:12:54,400
[Guy] How's the breadcrumbs
gluten free?
378
00:12:54,400 --> 00:12:57,667
A new bakery that we just
opened up called
Verveine Cafe and Bakery.
379
00:12:57,667 --> 00:12:58,500
[Guy] You named it
after your daughter.
380
00:12:58,500 --> 00:13:00,066
-Your daughter's gluten free?
-Yeah.
381
00:13:00,066 --> 00:13:02,266
-So your whole bakery...
-[Ken] Naturally gluten free.
382
00:13:02,266 --> 00:13:05,033
-Nobody would ever know.
-And this is because
he's a great father.
383
00:13:05,100 --> 00:13:07,533
He's like, "Oh, I'm gonna
build a restaurant
and a bakery for you."
384
00:13:07,600 --> 00:13:08,967
It's unbelievable.
385
00:13:08,967 --> 00:13:10,834
[Guy] Toast the breadcrumbs
and then we'll put the dish
together.
386
00:13:10,900 --> 00:13:14,100
So this is the rice cake
that we're going
to rehydrate...
387
00:13:14,100 --> 00:13:16,166
-With the veg stock.
-In the veg stock. Okay.
388
00:13:16,166 --> 00:13:18,367
[Ken] Cheese fondue.
We cooked that down
a little bit.
389
00:13:18,367 --> 00:13:19,467
We add our crab.
390
00:13:19,467 --> 00:13:21,100
-[Guy] You wanna keep
those big lumps.
-[Ken] Yeah.
391
00:13:21,100 --> 00:13:23,033
-Salt and pepper.
-Mouth is watering.
392
00:13:23,100 --> 00:13:25,266
[Guy] It's the anticipation
of this going on.
393
00:13:25,266 --> 00:13:27,266
Cheddar parm,
bread crumbs now.
394
00:13:27,266 --> 00:13:28,700
[Ken] And then we're gonna go
in the oven.
395
00:13:29,066 --> 00:13:30,066
[Ming] Mmm.
396
00:13:30,066 --> 00:13:32,634
[Ken] A little bit of Old Bay,
chopped chives.
397
00:13:32,700 --> 00:13:34,100
[Ming] It looks hot.
398
00:13:34,100 --> 00:13:35,533
Hmm.
399
00:13:35,967 --> 00:13:37,000
That's money.
400
00:13:37,000 --> 00:13:39,367
That is ridiculous.
401
00:13:39,367 --> 00:13:41,533
I'm not saying this
because these are my buddies.
402
00:13:41,600 --> 00:13:44,600
It's super flavorful,
like a ton of cheese.
403
00:13:45,166 --> 00:13:46,467
[Ming] It just coats it.
404
00:13:46,467 --> 00:13:49,033
It's not this heavy,
cloying cheese sauce.
405
00:13:49,100 --> 00:13:52,367
[Guy] The lumpy crab in there
is outstanding.
406
00:13:52,367 --> 00:13:54,367
The toasted breadcrumb,
you need that texture.
407
00:13:54,367 --> 00:13:56,000
You need that little crunch
inside of it.
408
00:13:56,000 --> 00:13:58,166
-[Ming] The wine
in your veg stock...
-[Guy] True that.
409
00:13:58,166 --> 00:14:01,567
That adds that little bit
of the acid you need
to cut through the richness.
410
00:14:01,567 --> 00:14:03,333
-Yeah.
-It's... It's remarkable.
411
00:14:03,400 --> 00:14:04,533
[Guy] You should do
a cooking show.
412
00:14:04,600 --> 00:14:05,400
Nah!
413
00:14:05,400 --> 00:14:07,667
-That's good.
-That's all Darrell.
414
00:14:07,667 --> 00:14:09,834
We can't talk about
the Darrell
415
00:14:09,900 --> 00:14:11,433
if we don't meet
the real Darrell.
416
00:14:11,500 --> 00:14:12,734
That right there, bro,
417
00:14:12,800 --> 00:14:14,567
-outstanding!
-Awesome.
418
00:14:14,567 --> 00:14:15,533
[Darrell] Crab going in,
419
00:14:15,533 --> 00:14:18,834
A forkful of pasta
and crab
all in one bite
420
00:14:18,900 --> 00:14:19,967
really brings the flavors
together.
421
00:14:19,967 --> 00:14:22,467
I really like the chewiness
of the pasta in there.
422
00:14:22,467 --> 00:14:24,667
It blows my mind
that this is gluten-free.
423
00:14:24,667 --> 00:14:26,033
-I'd crush
this entire dish.
-Yeah.
424
00:14:26,100 --> 00:14:27,667
Crab fried rice,
need a runner.
425
00:14:27,667 --> 00:14:29,834
You definitely need to stop
by Little Donkey.
426
00:14:29,900 --> 00:14:31,467
It's really creative
and really tasty.
427
00:14:31,467 --> 00:14:33,467
You always got to take
people down this path of
428
00:14:33,467 --> 00:14:35,367
like, "I'm gonna tell you
what you're getting,
429
00:14:35,367 --> 00:14:36,867
and then I'm gonna
just hang a hard right."
430
00:14:36,867 --> 00:14:38,867
And I think that
that adventurous energy
431
00:14:38,867 --> 00:14:41,634
and attitude about food,
I think it opens
people's minds.
432
00:14:41,700 --> 00:14:43,300
-Congrats, man.
I'm excited.
-Thanks.
433
00:14:44,700 --> 00:14:47,767
[Guy] Coming up,
a down-home spot
in Indianapolis...
434
00:14:47,767 --> 00:14:49,934
If I lived here,
I'd be here once a week.
I promise you that.
435
00:14:50,000 --> 00:14:51,867
[Guy] ...s erving up
off-the-chain chicken...
436
00:14:51,867 --> 00:14:53,834
-Mmm!
-...fried...
437
00:14:53,900 --> 00:14:56,033
-Delicious.
-...and dumplified.
438
00:14:56,100 --> 00:14:57,300
The flavor's outrageous.
439
00:14:57,300 --> 00:14:59,700
You're literally
going to have to drag
this away from me.
440
00:15:03,900 --> 00:15:05,133
So I'm here
in Indianapolis,
441
00:15:05,133 --> 00:15:07,166
right in the heart of town,
to check out
a soul food joint.
442
00:15:07,166 --> 00:15:08,867
Not just any
soul food joint, no.
443
00:15:08,867 --> 00:15:10,834
They've been
pulling recipes from
their family members
444
00:15:10,900 --> 00:15:12,000
all over the South.
445
00:15:12,000 --> 00:15:14,133
They've got the staples,
they got the mac and cheese,
446
00:15:14,200 --> 00:15:15,367
they got the meat loaf,
they got the greens.
447
00:15:15,367 --> 00:15:18,066
They've got the fried chicken,
the chicken and dumplings.
448
00:15:18,066 --> 00:15:19,467
You want it? They got it.
449
00:15:19,467 --> 00:15:22,467
This is Pa and Ma's
Backyard Barbecue.
450
00:15:22,467 --> 00:15:25,033
Catfish, sweet potatoes
and greens.
451
00:15:25,100 --> 00:15:26,333
When you walk into this place,
452
00:15:26,400 --> 00:15:27,867
you're walking into
your grandma's kitchen.
453
00:15:27,867 --> 00:15:30,767
It's not from a can.
It's not from the microwave.
454
00:15:30,767 --> 00:15:32,567
We got some brisket.
Uh-huh.
455
00:15:32,567 --> 00:15:34,233
Good Southern cooking.
456
00:15:34,300 --> 00:15:35,166
As close as you can get.
457
00:15:35,166 --> 00:15:36,634
You can't get any closer.
458
00:15:36,634 --> 00:15:38,867
-[Guy] And from the portions
to the personality...
-You're the boss.
459
00:15:38,867 --> 00:15:39,700
[chuckles]
460
00:15:39,700 --> 00:15:41,467
...owners George
and Monica Nelson
461
00:15:41,467 --> 00:15:43,467
pour passion
into every plate.
462
00:15:43,467 --> 00:15:45,467
He had a dream
to be a restaurateur.
463
00:15:45,467 --> 00:15:47,667
So, what are
the specialties
of the house?
464
00:15:47,667 --> 00:15:50,767
We were voted Best
Fried Chicken in the city.
465
00:15:50,767 --> 00:15:52,767
Fried chicken.
We're gonna do dark meat.
466
00:15:52,767 --> 00:15:54,367
I love the fried chicken.
467
00:15:54,367 --> 00:15:56,266
Fried corn and cornbread,
468
00:15:56,266 --> 00:15:57,767
it's right-off-the-top fresh.
469
00:15:57,767 --> 00:15:58,767
[Guy] What are we doing first?
470
00:15:58,767 --> 00:16:00,266
The brine for this chicken.
471
00:16:00,266 --> 00:16:02,433
[Guy] Hot water, salt,
black pepper.
472
00:16:02,500 --> 00:16:04,333
[George] Poultry seasoning,
white pepper,
473
00:16:04,400 --> 00:16:07,233
thyme, sage,
granulated garlic,
474
00:16:07,300 --> 00:16:08,133
little sugar.
475
00:16:08,133 --> 00:16:09,934
-Raw garlic.
-[George] Pickle juice.
476
00:16:10,000 --> 00:16:12,767
So, let this go a couple hours
to a whole day.
477
00:16:12,767 --> 00:16:15,066
-All right, Chef.
-[George] We're gonna make
our dredge. Flour.
478
00:16:15,066 --> 00:16:16,233
[Guy] Granulated garlic.
479
00:16:16,300 --> 00:16:18,033
White pepper, cayenne pepper,
480
00:16:18,100 --> 00:16:19,066
black pepper.
481
00:16:19,066 --> 00:16:21,166
Poultry seasoning,
some salt and some onions.
482
00:16:21,166 --> 00:16:22,400
Dredge this.
483
00:16:22,400 --> 00:16:25,100
Try to do the wet hand,
dry hand thing,
if you can remember.
484
00:16:25,767 --> 00:16:28,266
-Ha! See?
-Yeah. You got me.
You got me.
485
00:16:28,266 --> 00:16:30,467
-[Guy] 350.
-[George] For 15 minutes.
486
00:16:30,467 --> 00:16:31,500
All right, Chef.
What's up next?
487
00:16:31,500 --> 00:16:35,433
Fried corn.
This is a really
Deep South recipe.
488
00:16:35,500 --> 00:16:38,100
Margarine, flour.
Build a roux.
489
00:16:38,100 --> 00:16:40,567
-[Guy] Red bell pepper.
-[George] Green bell pepper.
490
00:16:40,567 --> 00:16:42,333
Thyme, black pepper.
491
00:16:42,400 --> 00:16:44,233
-[Guy] Hit the onion?
-[George] Yep. Corn.
492
00:16:44,300 --> 00:16:46,767
-Right off the cob.
-Rosemary, salt.
493
00:16:46,767 --> 00:16:47,634
Sun dried tomatoes?
494
00:16:47,634 --> 00:16:49,433
That's California
right there, buddy.
495
00:16:49,500 --> 00:16:51,567
[George] We cook for
a lot of different people.
496
00:16:51,567 --> 00:16:53,166
[Guy] And you love
your garlic.
497
00:16:53,166 --> 00:16:56,767
The new Southern way
is to put the garlic in there.
498
00:16:56,767 --> 00:17:00,066
-[Guy] There's lot of flavor
in that, buddy.
-Yeah. And some sugar.
499
00:17:00,500 --> 00:17:01,834
What's the last thing?
500
00:17:01,834 --> 00:17:03,567
-Well, we're gonna make
the cornbread.
-The hot water cornbread.
501
00:17:03,567 --> 00:17:05,333
Now, this is a feel thing.
502
00:17:05,400 --> 00:17:06,567
I feel like I want to eat it.
503
00:17:06,567 --> 00:17:07,867
Okay, let's go.
504
00:17:07,867 --> 00:17:10,467
Start with a bowl of cornmeal
and add hot water.
505
00:17:10,467 --> 00:17:11,700
You're just gonna
kind of add it
506
00:17:11,700 --> 00:17:13,634
-until you get that texture
that you're looking for.
-Yeah.
507
00:17:13,700 --> 00:17:15,166
[Guy] Margarine
and a few eggs.
508
00:17:15,166 --> 00:17:18,533
Simple. Cook it on the flattop
about two or three minutes.
509
00:17:18,600 --> 00:17:20,533
-All right, boss.
-[George]
Let's plate the dish.
510
00:17:20,600 --> 00:17:22,367
Fried corn, cornbread,
511
00:17:22,367 --> 00:17:25,133
You've got a wing, thigh,
and a breast
512
00:17:28,100 --> 00:17:30,000
I love the fried corn.
513
00:17:31,467 --> 00:17:32,567
Hot corn bread is delicious.
514
00:17:32,567 --> 00:17:34,900
I love the crust
and the crunch
that it's got on it,
515
00:17:36,166 --> 00:17:38,533
When you talk
about juicy chicken,
516
00:17:38,600 --> 00:17:40,734
look at the juice coming
out of that chicken.
517
00:17:41,400 --> 00:17:43,000
Delicious.
518
00:17:43,000 --> 00:17:46,533
-Order up.
-We'd eat chicken every day
if we could.
519
00:17:46,600 --> 00:17:48,533
Fried corn was delicious.
520
00:17:48,600 --> 00:17:51,567
-I would travel just to go
get the hot water cornbread.
-Just to get that.
521
00:17:51,567 --> 00:17:53,367
How do you describe
this place?
522
00:17:53,367 --> 00:17:54,967
Comfortable and inviting.
523
00:17:54,967 --> 00:17:56,166
Enjoy!
524
00:17:56,166 --> 00:17:57,767
I grew up in the business.
525
00:17:57,767 --> 00:18:00,734
My grandfather and my
grandmother had a restaurant.
526
00:18:00,800 --> 00:18:01,867
How many kids do you have?
527
00:18:01,867 --> 00:18:03,033
-Two.
-Do they work here, too?
528
00:18:03,100 --> 00:18:04,266
They started the business
with us.
529
00:18:04,266 --> 00:18:05,667
They worked in the heat suites.
530
00:18:05,667 --> 00:18:06,700
-In the where?
-In the heat suites.
531
00:18:06,700 --> 00:18:08,667
-And that is the kitchen?
-In the kitchen ha ha.
532
00:18:08,667 --> 00:18:11,734
-[laughs]
-What's going on
with you, brother?
533
00:18:11,800 --> 00:18:12,934
They are people persons.
534
00:18:12,934 --> 00:18:15,133
[Monica]
Want to do an extra wing?
We can do that.
535
00:18:15,200 --> 00:18:16,467
I'm just seeing
what you don't finish.
536
00:18:16,467 --> 00:18:18,100
I'm gonna finish
everything.
537
00:18:18,100 --> 00:18:19,967
I knew I picked
the wrong people to sit with.
538
00:18:19,967 --> 00:18:22,467
Two orders of chicken
and dumplings, coming up.
539
00:18:22,467 --> 00:18:24,266
Today, I had the chicken
and dumplings.
540
00:18:24,266 --> 00:18:25,567
It's a lot of chicken.
541
00:18:25,567 --> 00:18:28,033
[woman] The dumplings are
hand rolled and cut.
542
00:18:28,100 --> 00:18:30,100
It's just a big bowl
of comfort.
543
00:18:30,100 --> 00:18:31,400
Take it away, boss.
544
00:18:31,400 --> 00:18:33,567
[George]
We're gonna make the stock
for our chicken and dumplings.
545
00:18:33,567 --> 00:18:34,834
Pot of water.
546
00:18:34,900 --> 00:18:37,533
Drop this chicken in.
A little egg shade.
547
00:18:37,600 --> 00:18:39,834
-[Guy] A little color to it.
-A whole celery.
548
00:18:39,900 --> 00:18:41,834
-Let me guess.
-Chopped garlic.
549
00:18:41,900 --> 00:18:43,266
[Guy] This guy loves garlic.
550
00:18:43,266 --> 00:18:45,533
You know,
keep the doctor away.
Chicken base.
551
00:18:45,600 --> 00:18:49,166
-Granulated garlic,
with some rosemary.
-And some sage.
552
00:18:49,166 --> 00:18:51,533
Black pepper,
onions, the salt.
553
00:18:51,600 --> 00:18:54,133
-How long we
gonna let this go?
-[George] About three hours.
554
00:18:54,200 --> 00:18:55,667
Bring it out,
pull off the skin,
555
00:18:55,667 --> 00:18:58,100
shred the meat,
and then we'll strain this.
556
00:18:58,100 --> 00:18:59,967
Are we adding veggies
back into the stock?
557
00:18:59,967 --> 00:19:03,834
Celery and onions,
egg shade, thyme,
a cornstarch slurry,
558
00:19:03,900 --> 00:19:06,967
pepper, salt,
brine, chicken thighs.
559
00:19:06,967 --> 00:19:08,767
And then we'll add
the dumplings, you know.
560
00:19:08,767 --> 00:19:11,100
Well, we got to make
the dumplings, you know,
before we add them.
561
00:19:11,100 --> 00:19:12,266
Okay, let's get into it.
562
00:19:12,266 --> 00:19:14,066
[George] We've got mashed
potatoes here.
563
00:19:14,066 --> 00:19:17,133
So what we're gonna do is
take some flour, margarine.
564
00:19:17,200 --> 00:19:18,667
[Guy] So we're almost
making gnocchi.
565
00:19:18,667 --> 00:19:21,867
Yeah, but this recipe
comes from slavery.
566
00:19:21,867 --> 00:19:23,533
Once you get the feel of it,
567
00:19:23,600 --> 00:19:26,834
-that's when
we're going to put the egg in.
-The egg in.
568
00:19:26,900 --> 00:19:28,567
-Right in the center?
-Yep.
569
00:19:28,567 --> 00:19:31,500
Then we're gonna
slap it on this table.
570
00:19:32,567 --> 00:19:34,367
Just a little bit more flour.
571
00:19:34,367 --> 00:19:35,834
A nice little ball here.
572
00:19:36,400 --> 00:19:38,333
And we're gonna roll it out.
573
00:19:38,400 --> 00:19:39,900
This is all you're gonna do.
574
00:19:40,100 --> 00:19:41,867
Big ol' dumplings.
575
00:19:41,867 --> 00:19:43,367
Now, how long are
we gonna let this cook?
576
00:19:43,367 --> 00:19:44,667
[George] Fifteen, 20 minutes.
577
00:19:44,667 --> 00:19:47,967
Ah! I can't wait to get
in that. I'm gonna
get in that whole pot.
578
00:19:47,967 --> 00:19:50,467
[George]
And then we'll add
the iced-up chicken breast.
579
00:19:50,467 --> 00:19:51,867
[Guy] Look at the portion!
580
00:19:51,867 --> 00:19:54,367
If the one thing you can say
when you leave Pa and Ma's
581
00:19:54,367 --> 00:19:56,100
is we gave
you too much food...
582
00:19:56,100 --> 00:19:59,433
-The one thing you say is,
"I fell asleep at my table."
-[chuckles]
583
00:19:59,500 --> 00:20:00,800
Some do.
584
00:20:01,567 --> 00:20:03,066
[Guy] The flavor
is outrageous,
585
00:20:03,066 --> 00:20:05,600
but it's the texture
of the dumpling
that I enjoy the most.
586
00:20:06,967 --> 00:20:10,400
So delicate and so tender
and not spongy.
587
00:20:12,100 --> 00:20:13,066
It's delicious.
588
00:20:13,066 --> 00:20:14,433
It's mindful.
589
00:20:14,433 --> 00:20:16,667
-You're literally gonna have
to drag this away from me.
-[chuckles]
590
00:20:16,667 --> 00:20:19,934
Good afternoon.
Here is your plate
of chicken and dumplings.
591
00:20:20,000 --> 00:20:22,166
It's creamy,
seasoned really good.
592
00:20:22,166 --> 00:20:23,467
The broth was just right.
593
00:20:23,467 --> 00:20:25,634
And then the chicken
is so tender,
594
00:20:25,700 --> 00:20:27,166
it just falls off the fork.
595
00:20:27,166 --> 00:20:28,967
Gumbo jambalaya.
596
00:20:28,967 --> 00:20:30,867
It's the best soul food
in the city.
597
00:20:30,867 --> 00:20:33,000
If I lived here,
I'd be here once a week.
I promise you that.
598
00:20:33,000 --> 00:20:35,433
This is a must-see,
must-visit,
must-experience.
599
00:20:35,500 --> 00:20:36,934
-Well, thank you.
-Mmm!
600
00:20:39,000 --> 00:20:41,233
That's it for this week,
but don't you worry,
601
00:20:41,300 --> 00:20:43,934
I'll be looking
for more joints
all over this country.
602
00:20:44,000 --> 00:20:48,266
I'll see you next week on
Diners, Drive-ins and Dives.
603
00:20:48,266 --> 00:20:49,767
What, who am I
cooking with today?
604
00:20:49,767 --> 00:20:50,667
George.
605
00:20:50,667 --> 00:20:52,467
-She's the front.
I'm the grunt.
-Yeah.
606
00:20:52,467 --> 00:20:55,367
-[chuckling] She's
the front, I'm the grunt.
-Front and...
607
00:20:55,367 --> 00:20:56,834
and we're going to
the sweat suite.
608
00:20:56,900 --> 00:20:57,967
-Yeah.
-The heat suite.
609
00:20:57,967 --> 00:20:59,467
The heat suite,
sweat suite, heat suite.